Xavier Teixido’s restaurant career has taken him from the Brandywine Racetrack in Wilmington to Commander’s Palace in New Orleans and back to Wilmington, where he purchased Harry’s Savoy Grill in 1993. With a $3 million ballroom addition opened in 1998, Harry’s became a Brandywine Hundred favorite for fine dining as well as weddings and other special events. In 2003, Xavier took the Harry’s name and reputation to a third venture, opening Harry’s Seafood Grill on Wilmington’s Riverfront. In 2010, he and partners David Banks and Kelly O’Hanlon purchased Kid Shelleen’s in Trolley Square. A former president of the Delaware Restaurant Association and Delaware Restaurateur of the Year for 1999, Xavier brought attention to the First State when he served as chairman of the National Restaurant Association (2002-2003) and chaired the Board of Trustees of the National Restaurant Association Educational Foundation (2011-2012). He is also an advocate for the restaurant industry in Delaware, serving on the state’s Tourism Advisory Board, the Riverfront Development Corporation Board of Directors, and the University of Delaware Hotel Restaurant Institutional Management (HRIM) Advisory Board. In March of 2017, Xavier was awarded the Thad and Alice Eure Ambassador of Hospitality Award by the National Restaurant Association Educational Foundation. He is active in many charitable causes and has established a culture of community service at Harry’s which offers both encouragement and bonuses to employees who give their time to serve the community.
David Leo Banks, CEC, AAC
Chef Banks is the executive chef of Harry’s Hospitality Group and is co-owner of Harry’s Seafood Grill and Harry’s Fish Market + Grill and partner in ownership of Kid Shelleen’s Charcoal House & Saloon. Well-known for creating and presenting innovative menus, Banks uses his diverse food background for the development of the menus and specialty events for which Harry’s is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001, and was inducted into the prestigious American Academy of Chefs in 2003 and serves as Northeast Regional representative for the Academy. Chef Banks has served as chair of the Share Our Strength “Taste of the Nation” Benefit in Wilmington from 1994 through 2014, helping to raise more than $1,000,000 in the fight against childhood hunger. Chef was also awarded the American Culinary Federation’s President’s Medal for 2017 for remarkable contributions to the profession. He appears regularly on The Comcast Network’s “Chef’s Kitchen,” and participates in culinary events, competitions and charity events around the country. Dave is highly respected for his dedication to community service and a willingness to lend his expertise to many worthy causes.
General Manager, Harry’s Restaurants
A bartender from Kentucky with an accounting degree, Kelly started behind the bar at Harry’s Savoy Grill in 1995 and quickly rose to the position of bar manager. She was later named restaurant manager at Harry’s Savoy Grill, and became general manager of Harry’s Seafood Grill when it opened in 2003. In 2007, she assumed management of all Harry’s restaurants and became a partner with Xavier Teixido and David Banks with the purchase of Kid Shelleen’s Charcoal House & Saloon in Trolley Square. Her guest-focused approach and emphasis on high standards contributed to the restaurant’s huge success. Kelly believes in “keeping it fun,” and is still able to concoct creative cocktails at a moment’s notice.